Dale Shipp wrote to Michael Loo <=-

I've had two kinds of red beans in New Orleans -
good (with pork) or terrible (generally without
or with not enough pork). That was why I was
hesitant to get the vegan ones at Willie Mae's,
but it turned out they were quite decent.

We worked for years to get a red beans recipe that we liked enough to repeat (no pun intended). I think we finally found one which is
patterned off of the NO School of Cooking. It contains a small amount
of Cajun Crab Boil. Pretty sure we also put a ham bone into the mix.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: New Orleans School of Cooking Red Beans and Rice (new)
Categories: Testing, Easy, Cajun
Yield: 3 Servings

1 c Onion, chopped
1/2 c Celery, chopped
2 tb Oil
1 1/2 tb Garlic, pressed
1/2 ts Zatarains Liquid Crab Boil
1/2 lb Red kidney beans (dried)

I *never* use kidney beans in RB&R. It's a texture thing with me. They
"squeak" against my teeth and affect me like fingernails/chalk squeaking
on a blackboard.

Here's my recipe - developed over a long period and many experiments. I
cook the rice in with the beans. Some say you *must* put the cooked beans
over rice cooked separately. That doesn't get any traction in my kitchen.

I'll experiment with the crab boil (which I stock) next go with the beans.
If it's a keeper for me I'll revise the recipe. I think the miso paste
serves some of the same function of the crab boil. We'll see. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Red Beans & Rice
Categories: Beans, Pork, Rice, Chilies, Herbs
Yield: 12 Servings

1 lb Red beans; rinsed, rocks
- picked out and discarded
1 lg Onion; peeled, chopped
1 lg Bell pepper; cored, chopped
2 Ribs celery; chopped
1 tb Garlic; minced
1 California bay leaf
1/2 ts Thyme
1 tb GFS (Minor's) chicken base
+=AND=+
1 tb White miso paste
+=OR=+
2 tb GFS (Minor's) chicken base
1/2 ts Chilli spice
Salt & pepper
Cayenne
Hot pepper sauce
1 Smoked ham hock
1 lb Ham chunks
+=OR=+
1 lb Smoked sausage; in 1" pcs
1 c White or brown rice
1 bn Green onions; chopped,
- for garnish

You may soak your beans or not. Put beans in a pot
and boil hard for five minutes to get starches to
start converting.

Drain the beans and put them with water, onions,
bell pepper, celery, garlic, seasonings and ham hock
into a large crockpot. Set the pot to high and cover.

Once the pot has come to a good simmer stir in the
rice and soup base(s) recover the crockpot and go
check your email for an hour or so. Then add the ham
or sausage.

Cook until beans are tender. If the dish appears too
"soupy" add a tablespoon or two of arrowroot mixed
with an equal amount of cold water to thicken.

Some people smash some beans on the side of the pot to
thicken gravy. I don't.

Serve in bowls and garnish with the chopped green onion.
Pass the hot sauce for those who like some more spice.

Uncle Dirty Dave's Kitchen

MMMMM

... "The best use of imagination is creativity." -- Deepak Chopra

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

On 01-11-19 11:55, Dave Drum <=-
spoke to Dale Shipp about Red Beenz & Rice was:800 <=-

I'll experiment with the crab boil (which I stock) next go with the
beans. If it's a keeper for me I'll revise the recipe. I think the miso paste serves some of the same function of the crab boil. We'll see.

If you do try it, do not use very much. It can be a fairly strong
flavor and easy to use too much. Not exactly like liquid smoke in that
regard, but you get the idea.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sweet Little Things
Categories: Dessert, Appetizers
Yield: 16 Servings

2 cn Crescent Rolls
1/2 c Sugar
2 1/2 ts Vanilla (to taste)
Juice of 1 lemon
8 oz Cream cheese

Servings: 16

Mix all except rolls together in bowl. Separate rolls, and roll them
out thinner (like pie crust). Place 2 - 3 TB of filling in middle of
long edge. Fold corners up and roll up remaining flap. Bake at 350 F
until brown (10-12 minutes). These are quick, easy and great for
unexpected company. They look better if you use clear vanilla.

Author unknown. U/l to NCE by Burt Ford 11/98 12/99.
From: Burton Ford <burton5@rochester.Rr

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:08:06, 12 Jan 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

I'll experiment with the crab boil (which I stock) next go with the
beans. If it's a keeper for me I'll revise the recipe. I think the
miso paste serves some of the same function of the crab boil. We'll
see.

If you do try it, do not use very much. It can be a fairly strong
flavor and easy to use too much. Not exactly like liquid smoke in
that regard, but you get the idea.

I know it can blow your head off if you're not cautious. I *do* use it judiciously. Here is a "copycat" for the dry Zatarain's Crab Boil and
a thing I call a "sorta" Creole - which is a made-up recipe styled on
the real thing. I served a taste to the owner of Cajun Lawn Care and
got asked "Yo' momma from Louisian?" Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zatarain's Copycat Crab Boil Mix
Categories: Herbs, Chilies
Yield: 1 Bouquet Garni

4 tb Mustard seed
3 tb Coriander seed
2 tb Whole allspice berries
2 tb Dill seed
1 ts Whole cloves
1 tb Crushed red pepper flakes
8 Turkish bay leaves

Combine all ingredients well, crushing slightly. Place
all on a muslin or cheesecloth square, gather corners
and tie securely. NOTE: I have an old stainless steel
mesh "tea ball" formerly used to brew post of "loose
leaf" tea. It works well for a boauet garni and there
is no scrap of old cloth to put in the bin. - UDD

When the water for the seafood is boiling add the crab
boil sachet along with plenty of salt. Continue boiling
until the water takes on color before adding seafood.

For 4 Servings

RECIPE FROM: http://recipeofhealth.com

Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp (sorta) Creole
Categories: Udd, Seafood, Cajun, Chilies
Yield: 6 Servings

2 tb Oil (or more)
8 oz Fresh mushrooms; chopped
1 md Onion; chopped medium
1 lg Bell papper; chopped medium
1 1/2 c Chopped celery
10 lg Cloves garlic; chopped fine
1 tb Uncle Dirty Dave's chilli
- spice
+=AND=+
1/2 ts Zatarain's liquid crab boil
1 1/2 ts Crushed red pepper
+=OR=+
1/2 ts Cayenne
Salt
14 1/2 oz Can Red Gold diced tomatoes
- w/chilies
28 oz Can stewed tomatoes
1 1/2 lb Shrimp; (U-70), peeled,
- deveined

Heat oil in large skillet or Dutch Oven over medium heat.
Dump in veggies and saute' until onion is translucent (5
to 7 minutes). Add spices and salt. Stir one minute until
well mixed. Mix in tomatoes with their juices; reduce heat
to simmer. Simmer until sauce is thick, stirring every so
often.

Once sauce thickens nicely add shrimp and simmer just
until shrimp is cooked through - 5 minutes or so.

Serve over rice.

Serves 6 with seconds for some.

Typed and cooked in Uncle Dirty Dave's Kitchen; 04 Jan 1999

Uncle Dirty Dave's Kitchen

MMMMM




... "We're overpaying him, but he's worth it." -- Samuel Goldwyn
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)